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Mar 26, 2011 11:57 AM

jamaican beef patties?

A quick search didn't turn up much on the board. There are lots of recipes on line, but I thought I'd check and see if anyone had a tried-and-true favorite.

I'm thinking of trying this recipe:

Any input is appreciated!

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  1. I use something like this for the filling:
    No no ketchup. Breadcrumbs and Scotch Bonnet (halbanero) I find a must for the right taste. The allspice and garlic I also use. The breadcrumbs give the consistency that you want and when I didn't add enough it was good(tastee) but too dry and firm then is right. Make sure you chill the meat mixture before filling the dough. (Jamacian unique taste is all about allspice(pimento), thyme, scallions and scotch bonnets to me.)

    1. Lucinda made Jamaican-style beef patties on Mad Hungry yesterday and I bookmarked the recipe to try in the future
      They looked really tasty and the ingredients sound right

      1. Thanks for the tips and recipe links, mscoffee and EM23. I'll report back after I make them (within the next couple of weeks). I'll probably serve them with rice and peas and callaloo, if I can get it, or another bitter green.

        I notice that there's video of Lucinda making callaloo on the website so I'll have to check it out. I always forget about Mad Hungry. I'll have to DVR the show, since I really like Lucinda. Thanks for the reminder!

        4 Replies
        1. re: bear

          You beat me to it! I was just going start a thread about Jamaican beef patties. The recipe you posted actually looks very close to my favorite beef patty (Scott's Jamaican Bakery in Hartford, CT). The only thing I would do is increase the tumeric and add an additional teaspoon of curry powder to the dough.

          I'm going to save this and try it in a few weeks.

          1. re: krisrishere

            Does the shortening give the right flavor? The best patties, in my experience, have a rich, buttery flavor that one doesn't get from Crisco.

            1. re: JungMann

              The patties I'm familiar with have a very tender crust, not buttery in flavor or very flaky at can really taste the curry. I can see, however, how it would taste good. Maybe I'll try substituting about 1/2 of the shortening for butter.

              1. re: krisrishere

                Thanks for the tips, kris. I probably won't make these for another couple of weeks since I won't have an opportunity to cook much. Whoever makes them first has to post!